A guide to noodles in Japan – univers-japon-shop

While many foreigners may associate Japan with rice, noodles are also an integral part of the country’s culinary culture. In fact, the art of making noodles has been practiced in Japan for over a thousand years. No matter where you grew up, it’s a safe bet that you’ve tried instant ramen at some point, so you’re already familiar with the great tradition of Japanese noodles.

Whether served hot or cold, in a dashi either tsukemen-style, there are many ways the Japanese enjoy noodles made from wheat, bean flour, yams, buckwheat, etc. no trip would be complete without trying a little of what’s out there. The etiquette and sheer number of options at some restaurants can be overwhelming, so before you go, educate yourself on the different types of noodles and how they’re enjoyed. That way, when you show up at a busy store front, you’ll know what to expect.

of the frame

If there’s one type of Japanese noodle you’ve tried, it’s probably ramen. A staple of grocery stores around the world, instant ramen is cheap and plentiful. Japan is no different, with supermarket shelves stocked with Cup Noodles and other varieties. But not all ramen is for poor students. There are amazing restaurants all over Japan that specialize in this dish, including some that have earned Michelin stars.

Ramen usually consists of wheat noodles in a dashi, or broth, and accompanied by toppings such as eggs, pork, bean sprouts, seaweed, chives and other delicacies. There are four main types of dashi: 1. shoyu, or soy sauce; two. miso, or fermented soybean paste; 3. yes, a clear and salty broth; and 4 Tonkotsu, or pig. There are also different levels of spices and many special versions. Wherever you go, it will be a little different.

Leave a Reply

Your email address will not be published. Required fields are marked *